Usuba
Georgian Adjapsandali with Eggplants
Georgian vegetable stew with eggplants, tomatoes, and sweet peppers. The dish is made from fresh summer vegetables with aromatic herbs. Eggplants are fried until golden, then stewed with carrots, onions, and peppers over low heat. Suitable as a hot dish or appetizer.
- Total
- 45 min
- Standard serving
- 766.5 g
Ingredients
Total 13- Fresh cilantro (coriander)
10 g≈ 2 tbsp - Eggplants
250 g≈ 3/4 pcs - Tomatoes
200 g≈ 1.5 pcs - Sweet red onion
35 g≈ 1 slice - Sweet pepper
150 g≈ 1 pcs - Carrot
65 g≈ 2/3 pcs - Tarragon
3 g≈ 1 sprig - Garlic
9 g≈ 3 clove - Parsley
10 g≈ 3.5 sprig - Green chili pepper
22.5 g≈ 1/2 pcs - Red Basil
10 g≈ 2 stalk - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Cut the eggplant into 4 parts, keeping the stem. Sprinkle with coarse salt and let it sit until moisture is released. Rinse the eggplants in cold running water and dry with paper towels.
- 2
Step 2
Cut the bell pepper into large pieces, chili pepper into small pieces, carrots into sticks, and onion into wedges. Cut the tomatoes into 4 parts and remove the stem. Peel the garlic and crush it. Tear the herbs into leaves, removing the tough stems. Set aside some herbs for garnish.
- 3
Step 3
Fry the eggplants in 150 ml of vegetable oil over high heat, turning occasionally, for 5–7 minutes until golden brown. Transfer to a plate.
- 4
Step 4
Add carrots to the same pan and fry for 2 minutes over high heat. Then add onion and bell pepper, fry for another 2–3 minutes.
- 5
Step 5
Add tomatoes and fry for 1–2 minutes.
- 6
Step 6
Add hot pepper and garlic. Salt, pepper and mix.
- 7
Step 7
Reduce the heat, add the herbs, and do not stir.
- 8
Step 8
Place the eggplants skin side up over the greens. Cover with a lid and simmer on low heat for 20 minutes. Before serving, sprinkle with fresh herbs.
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